Cold chain

We partner.

We have, you know, cold chain logistics set up, so we, we track it.

We have RFID tracking.

As soon as your milk arrives, we'll let you know.

Instead of having to thaw a bag, they're, like, making a bottle of milk by mom.

Yeah.

So, um, but yeah, I think having, you know, cold chain infrastructure behind it is really important.

Safety and quality is really important as a whole.

That required cold storage equipment, insulated shipping containers, temperature monitoring and carefully planned transportation.

This temperature control system is called the cold chain.

And that was engineering too.

because making millions of doses is only useful if you can get them where they are needed and make sure they still work when they arrive.

So we're super excited about that.

We've got other areas in the Expo Hall like Cold Chain, which was a new introduction to Manifest 2026.

It now has its own pavilion and stage inside of our Expo Hall as well.

And something personal to me, not necessarily fully new, but there's just the entire, I would call it the CSCO or supply chain leadership experience that we try to continue to cultivate and manifest year over year, but that will continue to be mainstay at our show, and then it's fast approaching this February, so the whole thing is exciting.

So this is a refrigerated product.

Talk us through the difficulty challenges, but also opportunities in cold chain.

It's tough.

I'm not going to lie.

That makes so much sense.

And next one I'm going to talk about is cold chain stuff.

So we have rebirths and sometimes there are issues.

So over the road, we're tracking it all along the way and then drop it off.

And we're getting much, much better at when something drops out of temperature control.

But that cold chain is usually kept cold by a diesel engine that's attached to that trailer.

Those can run out of gas.

And by the way, I'll tell you a story.

I think there's even some machine learning now where it's just constantly checking the temperature of the things.

But for consumers, one important thing is if you are buying a cold brew from the grocery refrigerated aisle, You are also responsible for keeping the cold chain now from there on, just as if you were buying a thing of milk.

So if you throw it in your car and it's hot outside or you go to a baseball game and your cool box isn't cool by the end of the game, You've got to treat that thing...

Like any refrigerated item.

You cook, you blast, chill, you assemble, you chill again, you load into insulated trolleys, the truck drives to the aircraft, the trolleys go into the galley, and the crew reheats.

It's a cold chain with a flight manifest attached.

So the chicken in your tray was probably walking around a farm, in some form, less than a week before you ate it.

And it was cooked maybe 18 hours before you ate

Yes, there are chefs, but they're recipe engineers, not line cooks.

And the humans on the assembly line are doing repetitive physical work that robots still can't do profitably.

and the whole thing is governed by a cold chain that gives you less than 24 hours from kettle to cabin.

To understand how this works, you have to picture the physical plant itself, and it looks nothing like a restaurant kitchen.